Poulet aux Tomates et Citrons Confits – Hotel Taroudant

Name: Poulet aux Tomates et Citrons Confits – Hotel Taroudant
Yield: Serves 2–3
Cuisine: Moroccan
Ingredients: 3 large, ripe tomatoes, skinned, seeded and halved; 1 preserved lemon, peel only, cut into 6 segments; 4 tablespoons olive oil; 4 tablespoons butter; salt and freshly ground black pepper; salt and freshly ground black pepper; ⅛ teaspoon each hot red pepper and powdered cumin; ⅛ teaspoon each hot red pepper and powdered cumin; 1 tablespoon chopped fresh green coriander; 2 tablespoons chopped flat-leafed (Italian) parsley; light chicken stock (broth); light chicken stock (broth); ¼ teaspoon each powdered saffron and sweet red pepper; ¼ teaspoon each powdered saffron and sweet red pepper; 1 Spanish onion, peeled and coarsely grated; 1–2 cloves garlic, peeled and finely chopped; 1 small roasting (broiler/fryer) chicken, cut into 6 serving portions (breasts reserved for another use)

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 small roasting (broiler/fryer) chicken, cut into 6 serving portions (breasts reserved for another use)
1 Spanish onion, peeled and coarsely grated
1–2

Africa
Morocco
Main course
Gluten-free
Mediterranean

Method

Season chicken pieces generously with onion, garlic and spices, with salt and black pepper to taste, rubbing mixture well into chicken pieces. Add 6 tablespoons water, mix well and leave to marinate for at least 2 hours, or overnight.
Melt butter and olive oil in a